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Credit: Kim Haasarud, Master Mixologist, Liquid Architecture, www.liquid-architecture.com
The National Culinary Review, October 2011
10 cherry tomatoes
¼ fresh California avocado (large/8 oz.)
1 T. chopped onion
1 t. chopped jalapeño
Cilantro sprig or 2 basil leaves
4-5 dashes salt
2 dashes ground pepper
4 oz. tomato juice
1½ oz. silver tequila
Method: In mixing glass, muddle together tomatoes, avocado, onion, jalapeño and cilantro or basil. Add salt, pepper, tomato juice and tequila. Top with ice; shake vigorously. Strain into tall glass filled with ice. Garnish with additional cherry tomatoes and avocado slice.
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